Costa Rican

Churrasco de Pescado con Ensalada de Vegetales

Name: Churrasco de Pescado con Ensalada de Vegetales
Total time: 20 min
Yield: 4 servings
Cuisine: Costa Rican
Ingredients: 4 fish fillets; 1 tbsp olive oil; 1 lemon, sliced; Salt and pepper to taste; Mixed greens; 1 cucumber, sliced; 1 tomato, diced; 1/4 red onion, sliced; Vinaigrette dressing

Grilled fish served with a fresh vegetable salad.

20 minutes4 servings

Method

Preheat grill to medium-high. Brush fish with oil and season.
Grill fish for 4-5 minutes per side until flaky.
Toss greens, cucumber, tomato, and onion with dressing.
Serve fish with salad.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Salads

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